By now, regular readers of this blog are well aware of the delectable combination of feta cheese and watermelon. Sweet meets salty and the result is deliciousness, plain and simple. This week’s recipe makes great use of both ingredients as toppings on slices of grilled French bread.
Of course, that French bread is better known as bruschetta. Funny story about bruschetta: Until about a year ago, I’d spent the first 30-something years of my life pronouncing it “broo-shetta.” Pretty much just like it looks, right? But that’s not how you say it. The correct pronunciation is “broo-sketta.” Or, if you’re placing the emphasis on the second syllable, it’s “broo-SKEH-tah.”
However you pronounce it, you might just decide to call this dish “delicious.” Or, “deeee-licious.” It’s really up to you.
WATERMELON FETA BRUSCHETTA
INGREDIENTS
2 tablespoons olive oil (preferably extra-virgin)
2 cups diced watermelon
1 cup feta cheese, cut into fine diced cubes
2 tablespoons minced fresh chives
2 tablespoon minced fresh mint
4 teaspoons balsamic vinegar, or to taste
For 16 toasts:
A 24-inch-long loaf of crust Italian or French bread
1 garlic clove
1/4 cup extra-virgin olive oil
INSTRUCTIONS
In a bowl, toss together watermelon, cheese, chives, mint, vinegar, and salt and pepper to taste and mound about 1 tablespoon on oiled side of each toast.
To make toasts: Prepare grill or preheat broiler. With a serrated knife cut bread crosswise into 1/2-inch-thick slices. Combine the oil and garlic together and spread it on one side of the cut bread. Arrange bread slices in one layer in a shallow baking pan and bake in middle of oven until golden, about 10 minutes.
For more recipes, check out the “Recipes” section of the National Watermelon Promotion Board website.